Combine Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.

Mix Wet Ingredients: In a separate bowl, mix together the milk, oil, egg yolks, and vanilla extract. Combine the dry ingredients into the wet ingredients and set aside.

Beat Egg Whites: Preheat a mini waffle maker. In another clean bowl, beat the egg whites with a hand mixer until soft peaks form, then gently fold them into the batter.

Cook Waffles: Grease the hot waffle maker and use a scant 1/4 cup of batter per waffle. Cook until just lightly golden. Cool the waffles on a wire rack.

Make Whipped Cream: For the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract together with a hand mixer until soft peaks form.

Assemble: Place one mini waffle on a plate. Add a dollop of whipped cream in the center, then top with another waffle and press down gently until the cream fills to the edges.

Repeat layering with the remaining waffles, adding whipped cream between each layer. Top with fresh raspberries and a candle if desired. Serve immediately.